Cranberry Orange Shortbread Cookies
Delightful cookies combining tart cranberries and fresh orange zest for a melt-in-your-mouth experience.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a fine, tender texture.
- 1/2 cup cornstarch Adds melt-in-your-mouth quality.
- 1 pinch salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Generates a rich depth of flavor.
- 1/2 cup powdered sugar Provides gentle sweetness.
- 1 teaspoon vanilla extract Rounds out the flavors.
- 1 zest orange Infuses a bright, fragrant note.
Mix-Ins
- 1/2 cup dried cranberries, chopped Adds chewy tanginess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until light and airy.
- In another bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Stir in the orange zest and vanilla extract.
- Gradually mix the flour mixture into the butter blend until just combined.
- Fold in the chopped dried cranberries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork.
Baking
- Bake for 10-12 minutes, or until the edges are delicately golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use softened butter for best texture. Adjust the orange zest and cranberries to suit your taste. Allow cookies to cool slightly before transferring to maintain structure.